Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Wednesday, October 23, 2013

Dark Chocolate Breakfast Bar


CHOCOLATE FOR BREAKFAST !!!
with granola, hickory smoked BACON, espresso beans and pecans

what self respecting chocolate lover doesn't dream about chocolate?

well, now you can wake up, enjoy your chocolate and feel fabulous about the day ahead.

A GOOD DAY STARTS THE CHOCOLATE WAY!


CHOCOLATE IS THE CURE ALL
of course there are health benefits in dark chocolate.  pecans have their omegas, bacon has protein...HA HA...and granola is...granola,
but the best part about chocolate is that "moment"
that feeling that everything is gonna be okay

WHY NOT START YOUR DAY WITH ONE OF THOSE MOMENTS...


THE DARK CHOCOLATE BREAKFAST BAR

1 pound of good dark chocolate.  i use Guittard 61% coverture discs
BACON...about 8-10 slices cooked crispy and chopped or crumbled
1 1/2 cup of good plain (gluten free) granola
1/2 cup "sweet-spicy" pecans, some cut, some whole.  try Trader Joe's
1/2 cup chocolate covered espresso beans
1/8 cup cocoa nibs
1/4 tsp hickory smoke flavoring in a bottle
1/8 tsp chipotle powder...a little more maybe?
1/4 to 1/2 tsp cinnamon
smoked sea salt for top sprinkle.  try Maldon's flaked

NOTE...have extra goodies (granola, pecans, bacon etc.) on hand in case your mixture looks too "soupy".  ingredient size and shape can vary.

prepare an 8x8 inch square pan.  lightly butter the bottom and sides. this will help hold the parchment to the sides.  line the bottom and two sides with "the parchment sling" (baking tip from Suzie Sweet Tooth).


TEMPER YOUR CHOCOLATE!
this is rather important in my opinion.
tempering keeps your chocolate fresh and snappy instead of a melting blotchy mess.  it will keep at room temperature and be a lot more enjoyable to wrap and give away...TRUST ME.
this is not a hard thing to do.  i think the "microwave method" is easiest.  see my tempering instructions HERE or visit Alton Brown's instructions HERE.
IN A NUT SHELL... you will slowly melt the chocolate, bring it up to 115 degrees (for dark) and slowly lower the temp to 90 degrees before using...but please click on link for instructions.


once your chocolate is tempered and at about 90-91 degrees, start to add in your goodies.  NOTE...save a few bits and pieces for a sprinkle on the top.  when adding in the powdered spices like chipotle, i like to do this through a small strainer for more control.  i wouldn't want one person to get a mouthful of heat...right?
also be very careful with the "hickory flavoring".  this can make or break you.  use a light hand with this for the first time using.  i found that just about 1/4 tsp was good enough.
don't go wild with the mixing or everything will lose it's individual unique flavor, ie...the spicy pecans, the smoky bacon and the cinnamon granola.  you want everything including the dark chocolate to shine on it's own.
pour/spoon mixture into prepared pan.  let sit on counter until solid or put in the fridge.  when set, loosen sides with a knife and lift out by the "sling" handles.
cut into desired pieces with sharp clean knife.

Friday, May 17, 2013

Egg Custard with Chocolate Chip Oatmeal in a jar...Breakfast to-go


i'll say it again...

breakfast is my favorite meal

"the most important meal of the day"
blah, blah, blah...

i think it's inscribed somewhere on the Rosetta Stone or was it one of the tablets as the 11th commandment.
this is a compact little breakfast treat i came up with for a quick early morning healthy breakfast.  creamy cholesterol fighting oatmeal with optional "antioxcident" dark chocolate chips on the bottom and calcium, omega rich classic egg custard with a few vitamin C freeze dried tart berries in a cute little jar.  sorry, that was a mouthful.
prepare on a weekend and you'll have something to grab that's a little more fun, a lot more healthy and loads more delicious than that sugar laden muffin or chemical powered protein bar.  you might more likely to grab this treat while dashing out the door.  it's pretty good out of the fridge, great at room temp and even better popped in the microwave for a few seconds, just a bit warm.

pick up some freeze dried raspberries, blueberries, strawberries or pineapple crisps from Trader Joe's or your health food store.  they don't spoil, they're crunchy, tart and sugar free.  stock the pantry, the car, the office desk.  they're a fun snack and good on or in anything.  if you don't have a TJ's near you they are available on the internet (amazon, of course)...raspberries, blueberries, pineapple, mandarin orange, strawberries...this is beginning to sound like an infomercial...enough already.



FOR THE OATMEAL

prepare 3/4 cups dry oatmeal of your choice as you normally would.  you'll probably end up with approx. 2 cups cooked oatmeal.  let come to room temp.

OR...this is what i do...
3/4 cup oatmeal
1 1/2 cup water
1 tsp golden flax seeds
pinch salt

prepare using microwave instructions.
after it's cooked...stir in 1/2 scoop vanilla protein powder, a dash of cinnamon and a dash of cardamom...and add sweetener of choice...i used 2 Tbsp Stevia "cup for cup".  let come to room temp.

PREPARE CUSTARD

preheat oven to 350 F. and grease/spray 6 custard cups, ramekins or small mason jars.
you'll need some boiling water for the bain marie and a large enough roasting pan to hold your custards in the bain marie.

1 2/3 cups whole (2% milk would be ok)...of your choice
NOTE...i have used whole organic milk, goat milk and a mixture of whole milk with 2/3 cup vanilla Pure Protein Shake.
3 whole large eggs
1 yolk
1 tsp vanilla
2 Tbsp Stevia "cup for cup"or sweetener of choice
pinch of salt

whisk eggs, yolk, vanilla, sweetener and pinch of salt.  add milk and whisk to combine.  strain the custard into a vessel that can easily pour.
TO ASSEMBLE...
spoon approx. 1/3 cup oatmeal in the bottom of custard cups.  add some mini chocolate chips, raisins, craisins or whatever and push them down in a bit.
pour equal amount custard into cups over the oatmeal.
place in roasting pan and add enough "almost boiling" water to come up at least half way up the custard.
bake in oven for 25 to 30 minutes.  check them at 25 for the custard jiggle factor.  they should be firm, but with a slight wobble in the middle.  mine took 32 minutes.
NOTE...i tented mine with a sheet of tinfoil 1/2 way through so the tops didn't get too cooked looking, but you can always disguise an ugly top with berries or syrup.


important to strain your custard because these little globs will mess with the creaminess of your beautiful custard.
put a little less than 1 inch of oats (warm/room temp oats) and a few mini chocolate chips.  if you put too much oatmeal, the custard will take longer to cook and might not set in the middle.

Friday, April 5, 2013

Piggy Pancakes...you won't believe


PANCAKES...yum !

PORK RIND PANCAKES...what ???

pancakes made with crispy chicharones instead of flour...HUH ?
and
they are GLUTEN and DAIRY FREE !
low carb, high protein.


yes...i've made these a few times.  every time i make them even i am in disbelief that a pancake made with these strange ingredients can work so well and be so good.  this time i went a step further and made them dairy free using coconut milk instead of cream.
people are amazed.  one of my friends, Chef Lisa, wanted a whole stack...and another good friend, Stephanie who is my gluten free- dairy free judge, said she would drive miles to get a plate of these.

believe it or not...you would never know they are made with pork rinds.  of course, they are not quite like your plain ordinary pancake, but you'd be surprised with the  light fluffy cakey texture...just right for a little drizzle of maple syrup.   for a little extra kick i used "hot & spicy", but the regular might be a better choice for the first timer.

really...give these a try.
even if it's just for the pure fun and disbelief.  i know you will be pleasantly surprised....and you'll have quite the conversation piece for a unique delicious satisfying breakfast.

NUTRITION
approx. per cake (batch of 9)
98 calories...8.2g protein...1.1g carbs...6g fat


PORK RIND PANCAKES
gluten and dairy free
makes 8 or 9  4" inch pancakes

3 1/2 oz. pork rinds, "hot n Spicy" are delicious
2 whole large eggs and 3 whites, slightly mixed
1/4 cup coconut milk, canned
1/4 cup water
3-4 Tbsp sugar or substitute
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla

1st...put pork rinds in a food processor until very fine and powdered consistency.  you should use puffy crispy pork rinds found at any large market.
for the batter....i used an immersion blender, but i suppose a regular blender would be fine.  put your wet ingredients in first and give it a good whirl so the eggs are good and fluffy.  add the pork rinds and give it a whirl.  now add the rest of the ingredients and blend well.  if it is too thick to blend, add more coconut milk.  let this sit for 5 to 10 minutes.  it will thicken even more...add some more water and/or coconut milk until it is a slightly thick, yet pourable consistency.  if you want to make waffles it should stay on the thicker side.  go ahead and do a taste test...the eggs won't kill you.  add more sugar or cinnamon?
cook as you would normal pancakes (adjust thickness again if necessary)...bubbles on the first side, then flip to finish until cooked through.

best right off the skillet, but i can't eat a whole batch so i refrigerate the rest and reheat in the toaster oven or microwave.

Tuesday, March 26, 2013

Farmer's Cheese Pancakes...


delicate, light, delicious breakfast treat.

like little velvet bellini with a hint of lemon.

i came across this particular recipe while googling around for cottage cheese pancakes.  i found a ton of recipes for "Syrniki" aka...Russian pancakes made with Farmer's Cheese.  i've never had the pleasure of a true Russian pancake, but i thought i'd give these a try.  i'm sure every Russian Grandmother makes them them better than the next, but this is where i'll start.  i hope i get some good comments from readers with their own "Syrniki" recipes. 
these are just what i was looking for.  something with a little less flour and a little more protein.  they're pretty healthy...lighter than your American pancake and they can be served for breakfast, brunch or made into some cute creative layered dessert.  mine didn't make it to the dessert idea...they were all gone before i could get to it.  i'll make these again this weekend for the holidays when the troops arrive.  farmer's cheese isn't at my local market and they are a little delicate in the pan, but worth the extra shopping trip and a little patience with the batter.


FARMER'S CHEESE PANCAKES...
found at www.npr.org.  original from chef Vitaly Paley

330g farmer's cheese ...i used Friendship Farmer's Cheese
3 large eggs, slightly beaten
2 Tbsp sugar or substitute
3-4 Tbsp white whole wheat flour
1/8 tsp baking soda
1 tsp baking powder
1/2 tsp vanilla
a squeeze of lemon
a little zest for more lemon flavor

mix the wet ingredients...farmer's cheese, eggs, sugar and vanilla until combined with no lumps.  chef Vitaly's grandmother suggests mixing the lemon juice and baking soda in a little bowl (for fluffier cakes), stir well. and add to the wet ingredients.  add the flour and baking powder, start with 3 Tbsp flour....batter should be a little thicker than regular pancake batter.  depending on the moisture of your farmer's cheese you might need to add a little more flour.  add a little lemon zest.  now go ahead and taste the batter, it won't kill you.  more sugar?...more zest?...
heat your skillet with a little butter or oil of choice... but a little butter won't hurt ya AND "butter makes everything better".
warning...the first pancake is always a bit of a "flub".  mine started to look good after about the 3rd one.  i made them pretty small, about 2 1/2 to 3 inches across and i got about 12.  smaller are easier to flip.  cook the first side until you see good looking bubbles form on the top...(pretty much like regular pancakes).  flip and cook other side.  i had a nice light brown color on mine as shown.

these are delicate pancakes.  don't loose patience with the flipping.
or...add a little more flour to thicken the dough.

serve with syrup of choice...maple is nice...ginger would be delicious with fresh berries...
OR they are fabulous with a dollop of vanilla greek yogurt and homemade jam.

absolutely delicious right off the skillet, but they do save well in the fridge for the next day or two.  we found ourselves eating them right out of the fridge with a little homemade Meyer Lemon Lavender Marmalade (posting soon)...

approx. nutrition 
using sugar sub. with 12 per batch
each pancake...57 calories...1.1 carb...3.4 fat...and 5.1 protein

Wednesday, March 13, 2013

Healthy Oat Waffles...Gluten Free


break out that waffle iron.
they're better than wheat toast and more fun than a bran muffin.

you know there's one in the house somewhere...along with the other once a year items...
waffles can be good for you and they're definitely more fun than a bowl of granola.  they don't always have to be thick and fatty smothered in butter and full of empty calories.  although i have been known to throw down a few of those.

these are pretty low calorie, waist friendly, GLUTEN FREE, full of goodness, super easy to throw together and they freeze well.

my waffle iron has now earned it spot in the "kitchen pantry"
maybe soon it will earn it's way out of the box...


HEALTHY OAT WAFFLES
Gluten Free
makes almost 6 round Belgian waffles depending on your waffle iron.

1 cup old fashioned oats (gluten free if necessary)...processed into flour
1 Tbsp ground flax
1 cup cottage cheese
2 large eggs, whole
1 large egg white
1/2 cup unsweetened almond milk, or milk of choice (more if too thick)
1 tsp vanilla
1 tsp cinnamon...maybe a dash more
a few grates of fresh nutmeg,  optional
1 tsp baking powder
1/4 cup Stevia 'cup for cup' sweetener (or sweetener of choice)
pinch of salt

put the eggs and cottage cheese in the blender first...blend until smooth.
add the rest of the ingredients and, again, blend until smooth...let sit for 5 minutes while your waffle iron heats up.  if they are a bit too thick, add a touch more milk.  proceed as you would with any waffles...you might have to dig out the iron instructions that are still in the box like i did.  i have found that the first one usually doesn't come out as crisp as the rest, but that's just the nature of the beast.


NUTRITIONAL INFO (approx.)
makes almost 6 round Belgian waffles (per waffle as shown)
calories...113
protein...8.3g
carbs ...11.5g
fat...4g
sugars...1.6g


kind of a hassle to dig out the waffle iron and deal with yet another electric kitchen gadget in the kitchen, but you can double the recipe and freeze them for on-the-go breakfast sandwiches.
ditch the plate and berries and throw together a spicy waffle breakfast sandwich with egg, sausage, jalapeno and creamy ricotta.

Thursday, February 28, 2013

Mocha Java Gluten Free Granola


CRUNCHY NUGGETS OF GOODNESS

dark cocoa and espresso with oats, almonds, flax, coconut, sesame, chia...

and you know i had to add in ...
chipotle and bacon !!!
hey...chipotle has capsaicin.  it's good for the metabolism and...
bacon IS protein...right?


this batch of granola was a huge winner!
way more flavorful than the pricey store bought granolas that claim to be "chocolate".

crunchy, sweet, slightly salty, loaded with nuggets, omegas, antioxidants, no additives, a few less calories and, of course, a little smoky bacon and a kick of chipotle.  when added to milk or yogurt the chocolate and espresso activate and make a fabulous mocha cream color...like a mocha cappuccino....YUM!

most of it never made it to a bowl...everybody loved it as a snack.  it's all gone.  i'll be making a second batch this weekend...probably double the recipe...
probably MORE BACON !



MOCHA JAVA GRANOLA...Gluten free
with chipotle and BACON

dry grains and seeds
2 cups oats
1 1/4 cups unsweetened puffed corn
3/4 cups flax cereal nuggets, Enjoy life Crunchy Flax
1/4 cup unsweetened shredded coconut
2 Tbsp flax meal
3 oz sliced almonds
1-2 oz roasted salted almonds
40g craisins with less sugar
2 Tbsp chia seeds
2 Tbsp sesame seeds
1/2 cup very crispy bacon bits...shhhhhh...i had to sneak this in...optional

coating ingredients
1/3 cup honey
1/4 cup maple syrup
1/4 cup packed brown sugar
1 tsp vanilla
1 oz butter
1/2 cup good cocoa powder, divided
1 tsp espresso powder
pinch of salt
1/4 tsp chipotle powder, optional
smoked salt for sprinkling, optional

preheat oven to 325F (convection).  while preheating toast your oats for 15 minutes.
in a large bowl mix oats along with the next 8 dry grains and seeds ingredients.  set aside.
in a small sauce pan put honey, maple syrup, brown sugar, butter, pinch of salt,  espresso powder, chipotle if using and 1/4 cup of the cocoa and heat until sugar in dissolved.   stir to combine (whisk helps combine the cocoa in)).  remove from heat and add vanilla.
adding wet to dry...sprinkle some of the reserved 1/4c. cocoa powder over dry goods.  pour approx. 1/3 warm wet mixture over dry and stir to combine.  sprinkle more cocoa and another 1/3 over dry mixture and stir to combine....do this again until all is well combined and mixture is fully incorporated.
note about adding chia and sesame seeds... sprinkle these in while stirring in wet so they do not clump in one spot.
lay out on parchment covered cookie sheet...mine took up 2 sheets.  put in 325F convection oven for 15 minutes...gently stir and rotate sheets if necessary.  again, 15 minutes and stir gently.  now do 10 minute intervals 1, maybe 2 more times, depending on your oven.  i like crunchy big chunks so when done i slide the parchment paper gently onto a cold surface, so as not to disturb the clumps.  let this completely cool then put in airtight container.  do not let sit out on the counter too long or the moisture in the air will effect the crispiness, but do not cover it up while it is the least bit warm.

i made this 1 1/2 week ago and saved a small batch to test. it is just as crisp and full of tasty nuggets as the day it came out of the oven.



The Banana Pancake Experiment

Banana Oat Protein Pancake

i have temporarily lifted my ban on the BANANA.

i was so fascinated by this wacky recipe below that i had to put my negative feelings aside and brave "the banana".

Wacky Banana Pancake

you might have come across this strange pancake recipe on PINTEREST

BANANA EGG PANCAKES
(or..."100% Natural Pancakes")
found on Pinterest by Bogilates

1 ripe banana and 2 eggs, a dash of cinnamon and a splash of vanilla.
"blend" (or mash and mix) it up and prepare as you would regular pancakes...HUH ?!
the recipe called for a RIPE banana so i even waited a few days for the banana to get good and ripe...EWE!  only after making them did i decide to watch the U-Tube video of "Blogilates" making the pancakes.  her banana was just a regular yellow banana.  not all spotted like my "ripe" banana...maybe that's why these seemed so soggy and flat?... was my banana too ripe?  was my banana too small?  i'll never know because i don't think i'll try these again...well, maybe i'll give it one more shot to be fair.
i'm no quitter. 
don't be discouraged by MY experience...these were OK right off the pan, but were a bit soggy and just tasted like an egg crepe with wet banana...not so appealing.

FUN EXPERIMENT
might be great for the kids to try...
HEALTHY, gluten and dairy free...
BUT definitely not your delicious fluffy pancakes.

nutrition facts (approx.)
per cake, 7 in batch
calories...35.5g,   protein...1.9g,  carbs...4g,  fat...1.5g,  fiber...1/2g 


ON THE OTHER HAND...
here's the one i came up with that was pretty darn good...healthy, still gluten and dairy free, low fat and carb, yet very satisfying with a little maple syrup and fresh berries...sorry no sliced banana for me.

BANANA OAT PROTEIN PANCAKES
make approx. six 3 1/2 inch pancakes

1 banana
2 large eggs
1/4 cup raw oats
1/3 scoop protein powder.  i use Jay Robb Vanilla Whey
1/2-3/4 tsp cinnamon
1/2 tsp vanilla extract
2 Tbsp sweetener of choice...i used Stevia "cup for cup"
...or to taste

put all ingredients into a blender and blend until smooth and oats are not as visible.
let rest for 20-25 minutes to let the oats soak in.
prepare as you would regular pancakes.  3-4 inch cakes

nutrition facts (approx.)
each pancake (6)
60 calories,   4g...PROTEIN.  7g...carbs  1.8g...fat, 1g...fiber

Thursday, February 21, 2013

Chocolate Espresso Quinoa Pudding


HEALTHY, DELICIOUS, CHOCOLATE AND DIFFERENT...

just the kind of breakfast treat i'm looking for.  topped with some vanilla greek yogurt, a few fresh cherries and you have a healthy fun dessert for breakfast.  make on a sunday morning and enjoy the rest throughout the week for a quick, fun, guilt-free breakfast treat.

my mother always says, "try the recipe as written, then you can put your spin on it..."
well, i wasn't listening in this case...
i had a problem.
i was lucky.  i knew how to fix it.

needless to say...i ran in to a few minor complications, explained below, but i really like the idea of quinoa because it's full of fiber, it's a complete protein and a little out of the ordinary for breakfast let alone a chocolate breakfast.
i always like to add a touch of espresso when using chocolate in any form and try to add a little protein powder to any of my breakfast treats.  these are, of course, optional.
as far as sweeteners go?  i like Zsweet and Stevia "cup for cup", but real sugar will work just fine.

CHOCOLATE ESPRESSO QUINOA PUDDING

1 cup quinoa
3 cups chocolate almond milk, unsweetened
1/4 cup maple syrup, i used sugar free
3-4 Tbsp good unsweetened cocoa powder
1 Tbsp chia seeds, optional
1 scoop chocolate protein powder, optional (check for gluten if need)
3/4 tsp espresso powder
1/4 cup Stevia "cup for cup" sweetener...more or less to taste
or sweetener of choice...to taste

Alyssa's instructions...
add quinoa, milk, espresso powder, sweetener of choice, protein powder and maple syrup to a sauce pan and bring to a boil.  reduce to a simmer and stir in cocoa powder.  cover with lid 3/4 of the way, stirring frequently for about 30 minutes, until the water has almost entirely been absorbed.  remove from the heat, stir in chia seeds, if using and serve.

what i did...
i followed the instructions, but my quinoa wasn't cooked all the way...maybe because i added protein powder ?  so... i added a little more than 1/2 cup almond milk, and cooked it the rest of the way in a bain marie (water bath) in the oven like a custard.  approx. another 30 minutes at 350 degrees.  i covered the baking dish with aluminum foil, not the whole bain marie, just the pudding.
after going the extra mile... i had fully cooked quinoa pudding...

in conclusion...please refer to the original recipe if you are not sure about it.  i'm not so sure the quinoa would have cooked all the way with or without the protein powder, but Alyssa IS "The Quinoa Queen" so  i would trust her recipe and instructions in her post.

nutrition facts (approx.)
according to my recipe with 8 servings
calories...135, protein...7, carbs...18, fat...3.8, fiber...3


Tuesday, December 4, 2012

Forbidden Black Rice Egg Custard


SUPER GOOD...SUPER FOOD

rich with antioxidants, omega-3's and extra protein for great kick-start to all the busy holiday preparations.

forbidden rice ?...often eaten for breakfast in Asian countries.
egg custard ?...often eaten for dessert in the US.

put the two together and you have
dessert for breakfast.


a delicious custard with slight hint of coconut and a nutty black rice texture.  it's healthy, filling and fun.  use real sugar if you're not into sugar substitutes.  you could even try coconut milk if you want to.  i'm not sure how it would set.  i chose to keep the custard American style.  check out the nutritional facts below...quite good for such a decadent looking healthy treat.

note...just got a report from my co-worker and trustworthy friend Nancy.  she LOVED it!
so, i guess it passed the test.  i'm not the only one...whew


FORBIDDEN BLACK RICE EGG CUSTARD

2 cups cooked forbidden black rice
4 eggs
1 cup non fat milk
1 cup 2% milk
1/2 cup low fat cottage cheese
1 1/3 scoop vanilla protein powder...i use Jay Robb Vanilla Whey
1/2 cup sugar or sugar substitute...i like Zsweet
1/4 tsp ginger
1 1/4 tsp cinnamon
3/4 tsp coconut extract
1 tsp vanilla bean paste

an immersion/stick blender is preferred, but a regular blender will work.
preheat oven to 350 F.
 and prepare a 2 qt. 8x8 glass or ceramic dish with non stick spray.
you will cook in a bain marie, so start a pot of water to boil and choose a vessel for your bain marie and put in the oven while preheating.

cook black rice and let come to room temperature, set aside.
 in a small bowl combine the dry ingredients, ie. the ginger, cinnamon, sugar sub. or real sugar and protein powder...set aside.
with an immersion blender, blend eggs, cottage cheese, 1 cup of milk.  blend until you can not see any cottage cheese bits.  add remaining cup of milk,coconut  extract and vanilla paste.
add dry to wet slowly so you don't get clumps or lumps.  blend and blend until thoroughly combined and smooth.
NOTE...i use an immersion/stick blender, but i think a normal blender will work  i don't think a stand mixer will do the job.

add the rice to the custard mixture and stir with a spoon or i gently used a hand whisk to separate the rice...it's a little sticky.
pour into prepared dish.  try to make sure the rice is even on the bottom.
bake in bain marie/water bath for 40-45 minutes.
NOTE...some rice custard recipes call for you to stir the mixture 1/2 way through the cooking to keep the rice from settling in one solid layer on the bottom...so i did just that...at 20 minutes i gently stirred.  i think it helped.
when custard looks just set, remove from oven and water bath and let come to room temp.
NOTE...this is a thicker custard because of the cottage cheese and protein powder so it should look set in the middle.

enjoy warm or refrigerate and enjoy throughout the week for a healthy breakfast or guilt-free treat anytime.


nutrition facts 
approx. for 9 servings (with sugar sub.)
calories...128
protein...11
carbs...13
fat...3

Tuesday, November 20, 2012

Chocolate Pumpkin Pie...Gluten and Guilt Free


chocolate and pumpkin...a delicious pair


GLUTEN AND GUILT FREE 

super easy to make, no crust to deal with, diet friendly, can, should, be made ahead of time and leftovers are fabulous for breakfast or healthy treat with a little vanilla greek yogurt and fresh berries.
a chocolate dessert that's low calorie, full of protein and low-fat...a healthy end to a over stuffed Thanksgiving throw-down or for a great early start to a big "Black-Friday" shopping day.

would you rather have this or some dumb ol' protein bar...?

here are the nutrition facts 
10 pie slices and 2 small ramekins...12 servings total
(made with sugar substitute and 3 scoops pro. powder)

protein...11g
carbs...6g
fat...2g
calories... 83



CHOCOLATE PUMPKIN PIE...gluten and guilt free
ORIGINAL "Protein Pumpkin Pie" recipe found at Habits of Contradiction.
and my recent version of Protein Pumpkin Pie seen HERE

preheat oven to 350 F.
prepare LARGE pyrex pie dish and 2 small ramekins or an 11 x 7 glass pyrex with non stick spray.

2 cups pumpkin puree...(not pumpkin pie filling)
1 cup non fat or low fat cottage cheese
1/2 cup non fat milk
1/2 cup whole milk
2 eggs
1/2 cup sugar substitute.(plus a little more to taste.
don't be afraid to taste the batter for sweetness when done mixing. add more if needed
i use Zsweet.   real sugar would probably be fine.  i have not tried it. 
2-3 scoops protein powder.....you might want to start with 2. 
i use 2 choc. scoops and 1 vanilla scoop Jay Robb Whey Protein Powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 - 1/2 tsp pumpkin pie spice
1/4 tsp espresso powder
4 Tbsp good cocoa powder...generous tablespoons, but not heaping

combine dry ingredients in a small bowl, set aside.
blend cottage cheese, eggs and 1/2 cup milk until smooth.  add remaining milk and 1 cup pumpkin...blend until very smooth. 
add remaining  pumpkin and blend until very smooth.  add dry ingredients slowly to prevent clumps.  i use an immersion blender and work it through the batter very well.   you do not want to see any lumps of pumpkin, clumps of dry ingredients or bits of cottage cheese.  there is no gluten or flour so this can be well mixed.
NOTE...i don't think a regular stand mixer will do the job.  maybe a blender, but as i said...i use a stick blender.

pour into prepared cooking vessel of choice.  gently knock a few times on a surface to release any air pockets.  decorate with a few pecans as you see fit.  bake for 40-45 minutes or until the center looks firm.  the whole thing should rise a little and puff up.  the edges will brown a bit.  do not be alarmed.  it will deflate and fall into a normal looking pie.  let the pie rest to room temperature and then refrigerate.

  serve chilled or room temperature with a drizzle of chocolate and whipped cream,...or as noted above, i like it for breakfast or snack with vanilla greek yogurt and fresh berries.


can be made in individual ramekins.  this happened out of necessity so i don't know the exact cooking time.  i had over-flow from the LARGE pie dish.  these are probably 7-8 oz ramekins shown here.


Wednesday, November 14, 2012

Protein Pumpkin Pie. Low carb and gluten free


yes, you are correct...

it IS topped with Brown Sugar Bacon Candy
and spicy pecans.
but...it IS a Protein Pumpkin Pie

and bacon IS protein...right ?...

i bet this is the best low carb, low fat, GLUTEN FREE, protein packed Pumpkin Pie you will ever taste.  i've been making it for 3-4 years and eat it for breakfast all the time...
and who doesn't love a little BACON CANDY...

GLUTEN FREE DOESN'T MEAN GLUTTON FREE



it's Fall...it's cold and it's pie time.
AND it's pumpkin time.
if you're anything like me...maybe not, but...
 after the big Thanksgiving throw down, i just can't fathom eating one more thing...i like a huge piece of MOM's pumpkin pie the next morning, chilled with a little vanilla greek yogurt and fresh berries.
i'll hide a piece in the back of the fridge just to insure i get my breakfast pie.
my mother does make a mean pumpkin pie and i do indulge in the real thing, crust and all...once a year,

BUT...i have this delicious protein packed pumpkin pie all year 'round.  i stock up on pumpkin around this time and make it just about once a month.



i usually bake it in this 11x7 glass pyrex dish and get 12 servings.  it's easier to store in the fridge.  it keeps for a week and i can usually polish it off by then with a little help from eager friends.
for presentation purposes i used a LARGE pyrex glass pie dish with 2 small ramekins for overflow.  (both versions are shown in photos)



nutrition facts look like this...12 servings
88 cals...11g protein...6.5g carbs...2.4g fat...2g fiber...

can you believe it !!!???


PROTEIN PUMPKIN PIE...GLUTEN FREE
(check your protein powder for gluten)
i found the recipe four years ago at Habits of Contradiction and have been making it ever since.
please check out the original and start from there if you'd like...i have tweaked it just a little bit.

2 cups pumpkin puree
1 cup low fat or non fat cottage cheese
1/2 cup non fat milk
1/2 cup regular milk
2 large eggs (i have used egg-beaters, but like real eggs better)
1/2 cup sugar substitute (or real sugar)...i like Zsweet.  much better than Splenda
2-3 scoops vanilla whey protein powder.
note... you might want to start with 2, but i use 3 scoops Jay Rob Vanilla Whey Protein Powder
1/2 tsp salt
1 teaspoon cinnamon
1 1/4 tsp pumpkin pie spice
1/2 tsp vanilla extract
1/2 tsp maple extract...optional
12 pecans for the top

preheat oven to 350F.
spray LARGE pie dish and 2 small ramekins  or rectangular 11x7 glass pyrex dish.

blend cottage cheese, eggs and 1/2 of the milk until smooth...until you can not detect any cottage cheese specks (SEE IMPORTANT NOTE BELOW).  add remaining ingredients and blend until smooth...VERY SMOOTH.  there is NO FLOUR so you don't have to worry about over mixing.
pour into sprayed cooking dish of choice, decorate with pecans and bake for 40-45 minutes or until middle is set and solid.  it should not jiggle at all
NOTE...(photo below) do not worry if the sides brown a little and the whole thing PUFFS UP.  it will deflate and settle.  this is a hard pie to "over-bake".
above is an example of extreme puff-age...not to worry, it will deflate if this happens
IMPORTANT NOTE...blending is key with this recipe.  i use an immersion blender (above photo).  i don't think i've tried a blender.  i bet it would work, but it might get to aerated...like mousse.  who knows...maybe something else delicious.  i will say that a regular mixer will not work.  you want smooth as silk texture.

BY THE WAY...this pie can definitely be made ahead of time.
please ENJOY some PIE !!!





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